Austrians with skin in the game

Heinrich skin-fermented white

A language lesson for orange-wine advocates and a whole new (to us) source of them.

The late Mike Weersing, founder with his wife Claudia of New Zealand’s Pyramid Valley Wines, asked a question during a masterclass at an early edition of RAW WINE fair in London which went something like this: Why would you discard the skins of white grapes before fermentation when they contain so much good stuff: flavour, texture and the imprint of the vineyard?

Skin-fermented whites, called orange wines by some, typically with more of everything than most white wines but especially more tannins and a...